Tray bakes are a busy Mum’s best friend.
Some quick prep, then bung the whole thing in the oven and you’re free to supervise homework, llisten to readers or whack on another load of washing.
The rosemary, thyme and lemon mingle with the chicken and potatoes during cooking.
Use a large oven tray, so you can allow the vegetables to spread out over the tray in a single layer.
Rosemary, Red Potato and Spinach Chicken Tray Bake
Yield 6 serves
Tray bakes are wonderful mid-week dinners. This rosemary chicken tray bake has all the delicious flavour of a roast in a fraction of the time.
700g small red potatoes, halved
1 large red onion
8 garlic cloves, finely diced
3 tbs olive oil
2 tbs fresh rosemary, chopped finely
6 bone-in, skin-on chicken thighs
12 sprigs fresh thyme
1 large lemon, cut into wedges
2 cups baby spinach
Salt and pepper
Preheat oven to 180°C and line an oven tray with baking paper (I use a silicon baking mat). Set aside.
In a large mixing bowl, combine potatoes, red onions, minced garlic, olive oil, and fresh rosemary. Generously season with salt and black pepper and arrange the veggies on the oven tray in a single layer.
Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with extra salt and black pepper and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.
Roast in the pre-heated oven for 35 minutes, or until the veggies develop nice colour and the chicken is nearly done. Remove baking sheet from the oven and stir in the spinach.
Return the sheet pan to the oven and roast for another 10 minutes, or until the chicken is completely cooked and the spinach is wilted. Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!
Always cook meat to temperature, not by time.
The actual cooking time of a piece of meat will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc.
The minimum safe recommended cooking temperature for chicken thighs is 75°C.
I use a meat thermometer if I’m not sure. For an accurate reading make sure you insert the thermometer into the thickest part of the thigh. Be sure that the thermometer isn’t touching the bone – this will also give you an inaccurate result.3